Migas from Almería
Wheat semolina, garlic and patience. The rainy-day dish of Almería.
Time
50 min
Servings
4
Difficulty
Medium
Ingredients
500 g wheat semolina
600 ml water
6 unpeeled garlic cloves
150 g pancetta
150 g chorizo
CULTIVA Partaloa extra virgin olive oil
Salt
Method
In a deep frying pan, brown the whole garlic cloves, the pancetta pieces and the sliced chorizo in CULTIVA Partaloa. Remove and set aside.
In the same oil, pour in the water with the salt and bring it to the boil.
Add the semolina all at once and stir until it absorbs the water and forms a dough.
Over a medium heat, keep stirring and cutting the dough with a spatula for about 30 minutes, until you have loose, golden crumbs.
Return the garlic, pancetta and chorizo to the pan, mix and serve piping hot.
Our tip
The secret is to never stop stirring. In Almería they are served with fried peppers, sardines or a few grapes.
The oil
Cultiva Partaloa
Extra virgin olive oil, 2024/2025 harvest. Unfiltered, bottled in the Almanzora Valley and in a limited edition.
